Aubergine puree with flat bread and parsley salad

Ingredients

Directions

1. 1

   Clean and wash the aubergines, prick them several times with a fork. Place on a baking tray lined with baking paper and bake in a preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 40 minutes.

2. 2

   Remove the aubergines from the oven and allow to cool. Meanwhile peel and finely chop the garlic. Pour paprika into a sieve and drain well. Wash 1/4 bunch of parsley, dab dry and cut into rough strips.

3. 3

   Cut the aubergines lengthwise and scrape out the flesh with a spoon. Put the aubergine pulp, paprika, parsley strips and garlic into a tall mixing bowl and puree with a blender.

4. 4

   Season vigorously with salt and pepper. Mix in sesame paste and 1 tablespoon lemon juice. Allow to soak a little. In the meantime wash 1 3/4 bunch of parsley, dab dry and cut into fine strips.

5. 5

   Clean, wash, quarter, seed and finely dice the tomatoes. Mix parsley and tomatoes. Mix 2 tablespoons lemon juice, salt and pepper. Fold in 2 tablespoons of olive oil. Mix into the parsley salad.

6. 6

   Serve the aubergine puree drizzled with a tablespoon of olive oil in a small bowl, garnished with parsley as desired. Serve the salad also in a small bowl. Flat bread and olives are delicious with it.